Thai Grilled Vegetable Curry
A flavorful and spicy curry made with grilled vegetables and served with steamed rice. This dish is a perfect representation of Thai cuisine, with its bold and aromatic flavors.
Ingredients
- ●2 bell peppers
- ●1 zucchini
- ●1 onion
- ●1 cup mushrooms
- ●2 tablespoons red curry paste
- ●1 can coconut milk
- ●2 tablespoons fish sauce (vegetarian substitute)
- ●1 tablespoon brown sugar
- ●1 tablespoon rice vinegar
- ●2 tablespoons vegetable oil
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Grill the bell peppers, zucchini, and onion for 5-7 minutes on each side, or until tender.
- 3
In a blender or food processor, combine the curry paste, coconut milk, fish sauce (vegetarian substitute), brown sugar, and rice vinegar. Blend until smooth.
- 4
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour in the curry sauce and stir to combine.
- 5
Add the grilled vegetables and mushrooms to the skillet. Stir to combine and cook for an additional 2-3 minutes.
- 6
Serve the curry over steamed rice and garnish with chopped cilantro or basil, if desired.
- 7
Cook the rice according to the package instructions.
- 8
Slice the grilled vegetables and add them to the curry sauce.
- 9
Simmer the curry sauce for an additional 5-7 minutes to allow the flavors to meld together.
- 10
Season the curry with salt and pepper to taste.
- 11
Serve the Thai Grilled Vegetable Curry hot, garnished with chopped cilantro or basil, if desired.